200 Seeds/Pkt

(Cryptotaenia japonica)

An aromatic Perennial herb with a taste and texture somewhere between parsley and celery Mitsuba is used extensively in Japanese cooking.

All parts of the plant can be eaten and are often used in soups and salads, and as an ingredient in sushi. Pick leaves as needed or harvest the plants by cutting them just above the ground.

Mitsuba performs best with a rich soil and partial shade. Sow in spring and autumn.